Chicken Katsu

chicken breaded with panko crumbs. Definitely works with Tonkatsu sauce. author: Stephanie Manley source:


  • Tonkatsu Sauce


  • 1 pound chicken breast (cut in half horizontally)

  • salt

  • 1 1/2 cups all-purpose flour

  • 3 eggs (beaten)

  • 1 1/2 tablespoons water

  • 3 cups panko breadcrumbs

  • vegetable oil for cooking


  • pound chicken to .25” thick. liberally salt chicken, cover, refrigerate for about 1 hour. (semi-optional) This is a good time to do your tonkatsu sauce.

  • set up a breading station with 3 bowls. flour in 1, beat the eggs and water into a second, and bread crumbs in a third.

  • pour vegetable oil to coat the bottom of a skillet, heat to 350 degF. Pan should be large enough to not crowd the chicken. Preheat oven to 200F.

  • {“Coat the chicken”=>”flour, then eggs, then breadcrumbs. Shake off the excess each time, and let it sit on a wire rack. Probably a good time to start pressure cooking your rice.”}

  • cook chicken in oil until the crust sets, for 1 to 2 minutes. Flip, repeat. Looking for golden brown on both sides. Place on wire rack.

  • Bake until internal temperature reaches 165degF, 7 or 8 minutes.

  • Cut into thin, chopstickable strips. Serve with tonkatsu sauce and rice.

↓ This is a component-based recipe. ↓

Tonkatsu Sauce


  • 1/2 cup ketchup

  • 2 tablespoons soy sauce

  • 2 teaspoons brown sugar

  • 1 tableblespoon mirin

  • 2 teaspoons Worcestershire sauce

  • 1 teaspoon freshly grated ginger

  • 1 teaspoon finely minced garlic


  • combine, let rest for 30 minutes.